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Tuesday 23 January 2018
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Chocolate Tembleque Custard

Chocolate Tembleque Custard

Ingredients: (Chocolate Tembleque Custard)

2 cans (13.5 fl. oz. each) coconut milk
1/2 cup Sweetened Condensed Milk
1/2 cup cornstarch
1 tablet (90 g) Authentic Mexican Hot Chocolate Drink, chopped
2 to 4 tablespoons coconut liqueur or coconut rum (optional)
1 cup toasted flaked sweetened coconut

 

Instructions: (Chocolate Tembleque Custard)

Mix coconut milk, sweetened condensed milk and cornstarch in medium saucepan. Add Abuelita; heat mixture over medium-high heat, stirring constantly, until it reaches a boil. Reduce heat to medium. Cook, stirring constantly, until thickened; remove from heat and add coconut liqueur.
Cool at room temperature. Pour into 13 x 9-inch baking pan; refrigerate for 2 hours. Sprinkle with toasted coconut; cut into 2-inch squares and serve immediately.

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Chocolate Tembleque Custard
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